Lamb Shawarma is a spicy barbequed lamb. It is best eaten cut into slices or small pieces with pitta bread, salads and yoghurt. Make this with a butterflied leg of lamb. It’s fantastic.
This dish is good because you can prep the lamb in advance and have it marinading for a couple of hours. The lamb cooks on the BBQ with little supervision (as long as you have the temperature right) and delicious smells tempt your guests. While the lamb rests you can roll out your pitta bread dough and cook the fresh pitta breads on the BBQ after the lamb. By the time you sit the salads on the table, it’s time to serve the lamb. It’s a great sharing meal.
After marinating I cook it opened out on the barbecue. It only takes about 20 minutes to cook at a medium heat, depending on your bbq size. I use a temperature probe to ensure it is cooked to my taste, which is caramelised tasty outside with a pink inside on the thicker sections. You must rest it after cooking for about 20 minutes somewhere lukewarm to get the best result.
It’s hard to go wrong with this if you serve it with Lebanese style salads, yoghurt, tahini and some homemade pitta bread.
- 2 tsp black peppercorns
- 5 cloves
- ½ tsp cardamom pods
- 1 tsp fenugreek seeds
- 1 tsp fennel seeds
- 1 tbsp cumin seeds
- 1 star anise
- ½ a cinnamon stick
- ½ a nutmeg, grated
- ¼ tsp ground ginger
- 1 tbsp paprika
- 1 tbsp sumac
- ¾ tbsp Maldon sea salt
- 3 garlic cloves, crushed
- 40g chopped coriander, stems and leaves
- 60ml lemon juice
- 120ml groundnut oil
- 1 leg of lamb butterflied with the bone removed
- Grind and mix the dry ingredients together.
- Mix the wet ingredients together and add to the dry.
- Rub over the lamb and leave to marinade for up to 24 hours.
- Cook the leg on a hot BBQ at a medium heat for 20-30 minutes.
Once the lamb shawarma is cooked sit it somewhere warm to rest before slicing up thin enough to put in pittas.
Stuff chunks of the lamb shawarma into pitta bread with yoghurt and salads.